Honey mustard chicken parcels
1 clove(s), crushed
1 tbs, finely chopped, plus 8 leaves to garnish
skinless chicken breast
600 g, lightly scored (4x150g)
1 medium, 4 slices, halved
2 bunch(es), trimmed
- Preheat oven to 200°C or 180°C fan-forced. Place garlic, chopped sage, honey, mustard, juice and soy sauce in a screw-top jar. Shake to combine.
- Place each chicken fillet on a 20cm square piece of baking paper. Drizzle with mustard mixture. Top each with 1 piece of lemon. Fold paper to enclose chicken fillets and make parcels. Place parcels on a baking tray. Bake for 20–25 minutes or until cooked through.
- Meanwhile, cook asparagus in a steamer basket over a saucepan of simmering water for 3-4 minutes or until just tender. Open chicken parcels and remove the lemon. Arrange asparagus on serving plates and top with chicken, remaining sage leaves and remaining lemon pieces. Serve with rocket.